Fall season is just a few days away, which means it's time to start cozying up with some comforting meals. This creamy mushroom and leek miso pasta has quickly become my go-to comfort dish. It’s rich, savory, and packed with umami from the combination of miso and mushrooms, while the leeks add a subtle sweetness that perfectly balances the dish. The best part? It comes together so easily, making it the perfect weeknight meal when you want something simple yet delicious but also great for a dinner party.
Mushroom and cheese are one of my favorite combinations, which you can also find in this mushroom onion soup!
If you're looking for other cozy recipes, check out this apple cider short ribs and these onion and blue cheese bites!
Ingredients and Substitutions
- Mushrooms: I love using a mix of baby bella and shiitake mushrooms but feel free to use any mushrooms you have on hand, such as cremini or oyster mushrooms. Chanterelles would be a dream!
- Leeks: These add a nice sweetness to the dish. If you don’t have leeks, you can substitute them with onions or shallots for a similar flavor.
- Miso: White miso works best in this dish because of its mild, sweet flavor.
- Pasta: I love using rigatoni for this recipe because the sauce clings to the ridges and the mushrooms sometimes end up inside the rigatoni making the perfect bite, but any pasta shape will work as well.
- Lemon zest: This is optional, but it adds a bright, fresh touch to cut through the richness of the sauce.
- Chives: These are perfect for topping, adding a bit of color and a mild onion flavor to finish the dish.
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*see full list of ingredients and quantities in the recipe card.
How to Make this Creamy Miso Mushroom Pasta
1.Boil the pasta: Bring a large pot of salted water to a boil. Add your pasta and cook for about 12 minutes, or until al dente. Reserve ½ cup of pasta water and drain the rest.
2. Sauté the vegetables: In a large pan, heat olive oil and 2 tablespoon butter over medium heat. Add the leeks, garlic, and mushrooms. Sauté for about 15 minutes until the mushrooms are well cooked and the leeks are soft, and the liquid from the vegetables have evaporated. Stir in the red wine vinegar, then transfer the mixture to a plate.
3. Make the sauce: In the same pan, melt 1 tablespoon of butter. Add the ¾ cup of pasta water and whisk in the miso paste until smooth. Stir in the cream and bring the sauce to a simmer.
4. Combine everything: Add the cooked pasta to the sauce and toss to coat. Then, add the mushroom and leek mixture back to the pan along with grated parmesan cheese. Toss everything together, adding more pasta water if needed to thin out the sauce.
5. Plate and garnish: Serve the pasta with fresh chopped chives and a sprinkle of lemon zest.
If you have any questions or need further clarification about this Miso Mushroom Pasta, don’t hesitate to drop a comment below or send me an email at is******@ne***************.com 📝
I'm here to help!🌟
Miso Mushroom Pasta
Equipment
- 1 pan 12 inch
- 1 whisk
- 1 large pot
Ingredients
- 2 tablespoon olive oil
- 3 tablespoon butter
- 3 garlic cloves minced
- 10 oz mushrooms mix of baby bellas and shitakes
- 1 medium leek
- 1 teaspoon red wine vinegar
- 2 tablespoon white miso
- ½ cup heavy cream
- 1 lb pasta
- chives chopped
- lemon zest optional
Instructions
- Boil the pasta:Bring a large pot of salted water to a boil. Add your pasta and cook for about 12 minutes, or until al dente. Reserve ½ cup of pasta water and drain the rest.
- Sauté the vegetables: In a large pan, heat olive oil and 2 tablespoon butter over medium heat. Add the leeks, garlic, and mushrooms. Sauté for about 15 minutes until the mushrooms are well cooked and the leeks are soft, and the liquid from the vegetables have evaporated. Stir in the red wine vinegar, then transfer the mixture to a plate.
- Make the sauce:In the same pan, melt 1 tablespoon of butter. Add the ¾ cup of pasta water and whisk in the miso paste until smooth. Stir in the cream and bring the sauce to a simmer.
- Combine everything: Add the cooked pasta to the sauce and toss to coat. Then, add the mushroom and leek mixture back to the pan along with grated parmesan cheese. Toss everything together, adding more pasta water if needed to thin out the sauce.
- Plate and garnish: Serve the pasta with fresh chopped chives and a sprinkle of lemon zest.
Danielle
I made this on a busy weeknight, and I plan on keeping this recipe on heavy rotation. It’s easy to make, and it’s just the thing I want to eat after a long day. It’s creamy and so flavorful, and if you’re big on texture, this gives you plenty of it. Basically, it’s comfort on a plate.
Newel Tasting Table
So glad you loved it!! :)